Ketogenic Woman

R E C I P E S

C HOC OL ATE PE AN U T B U TTE R C U PS

Who doesn’t love peanut butter cups? A keto version will make you love them even more
anytime you need a guilt free treat!

Makes: 8 peanut butter cups

Ingredients

4 oz unsweetened Baker’s chocolate

1 tbsp coconut oil
¼ cup powdered erythritol (like confectioner’s Swerve)
6 tbsp peanut butter (no sugar added)
Pinch of salt

Makes 8 large or 16 small Peanut Butter cups

Calories: 178, Fat: 17.8g, Carbs: 7g, Fiber: 3g, Protein: 5g, Net Carbs 4g

Instructions

01. Melt chocolate and coconut oil in a glass measuring cup with spout at 30 second inter-
vals, stirring in between until just melted.
02. Stir in 2 tbsp erythritol until dissolved.
03. Pour half the mixture evenly into bottom of 8 silicone cupcake molds. Set aside the
other half of the chocolate mixture. Chill molds until firm.
04. Melt peanut butter at 30 second intervals until smooth and easy to work with. Stir in 2
tbsp erythritol.
05. Divide evenly over the chocolate in the cupcake molds. Chill until set.
06. Microwave the other half of the chocolate mixture for 30 seconds, stir and divide evenly
over chilled molds. Chill until firm.
07. Peanut butter cups will pop out of the molds perfectly!

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